Passion fruit praline

Created by

Jean-Pierre Wybauw - Chef and chocolate consultant Belgium

level 2

This praline is a trilogy of extremely well paired flavours : passion fruit, hazelnut and dark chocolate Satongo. It’s sweet, sour and bitter. It’s heaven on the palate.

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Recipe components

Callebaut® ingredients

Passion fruit praline

Ingredients	Preparation
250g butter 200g honey	Mix together.
200g Callebaut - Giandujas & Nut Creams - Nuts - Hazelnut Praline - 5kg Bucket 50g passion fruit puree	Add.
900g CHD-L7243STGNV	Add and mix in.
Q.S. Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 811 - 5kg Block	Pour in a layer of 10 mm into a frame and leave to set for a night. Spread a thin layer of dark chocolate Callebaut 811NV on top. Leave to set. Turn and cut to the desired size and shape with the guitar cutter. Enrobe with Callebaut 811NV.